Fuji Nana’s Deadly Chocolate Almond Toffee (yeah, I know you love me)

Okay, so way backat the beginning of November I told you about Enstrom’s Chocolate Almond Toffee and made the bold assertion that my mom (Fuji Nana) makes the best chocolate almond toffee in the universe.Since making that assertion I’ve received enough emails from some of you that I have edited my production schedule, as it seems you want me to back up that assertion now, rather than later. So, as my little gift of thanks to you for putting up with me, I’m going to share Fuji Nana’s amazing toffee recipe with you. I made a batch yesterday, wanna see how I did it?

First, I arranged some almonds on my beloved Silpat, trying not to let too many jump into my mouth.Then I put a teensy weensy bit ‘o butter, sugar, vanilla, and salt in a heavy saucepan,

and melted it,and then kept cookin’ it and stirring nice and fast with my wooden spoon,until it was the color of the almonds I had set out.

Then I quickly poured the mixture over the almonds, but I didn’t scrape the pan (you don’t want to get any crystals from the sides of the pan to go into your toffee, it ruins the texture). But, because I was distracted because Squirrel kept trying to stick her wooden spoon in the pot at the same time, things got a bit uneven, and a bit thinner than I would have liked.But, instead of making a new batch so that you could see super pretty toffee, I decided to show you real life instead, and today real life is only semi-pretty, but still super yummy, toffee. Gotta problem with that?

Then I left everything to cool so that it could get nice and hard an glossy.

Next I took some chocolate chips (semi-sweet for me, thank you very much!) and melted them down,and then spread that chocolaty goodness right over the top of the toffee.Then I took some ground walnuts (I like to use 1/2 cup) and spread them all over the top of the chocolate, and let all of that sit for a while to let the chocolate set up.Finally, the toffee was ready to be broken into pretty bits to show you! Of course, a few teeny tiny bits may have made it into my mouth in the process . . . .

Luckily I’m preparing for the arrival of my in-laws who are coming for a Thanksgiving visit, otherwise we may have arrived at there only being one piece left all-too quickly. But because I need to have some to share with them, I’m practicing massive amounts of self-restraint. Although I guess all I would have to do is make another batch . . . .

Fuji Nana’s Deadly Chocolate Almond Toffee

Fuji Nana

1 c. unblanched whole almonds

1 c. butter

1 c. granulated sugar

1/2 tsp. vanilla

1/4 tsp. salt

1 c. real milk-chocolate or semi-sweet chocolate chips

1/2 to 1 c. finely chopped or ground walnuts

1. Arrange the almonds in a single layer on a foil-lined baking sheet (or on a Silpat set on a baking sheet) over an area measuring 12×7 inches; set aside.

2. Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely.

3. Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces.

excuse me, but now i HAVE to make one more thing this week. this looks just sickly good. i might even be a bit naughty and top it with salted pistachios since bazzini’s is down the street from me.oh, fuji mama, you’re so bad, you’re good. yum yum! happy thanksgiving!

I think I gained a few pounds just reading this… I need to get Neal to stop reading your blog because yesterday he came home requesting that I make your toffee for Thanksgiving. I know every inch of my body is going to love it and then hate me for trying to burn it off afterwards…

It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on Chocolate , I hope the article on my blog will be usefull for you… and we can share each other. thank you… ;-)

I just made this recipe, waiting to try it. However i found a few things while i was making it. You didn’t put *why* you need to make it in a cast-iron pot. I think it must be to prevent the toffee sticking to a stainless steel one, which is what happened to mine and now i can’t get the toffee off it at all. :(

Also that’s a LOT of stirring. I thought it would never change colour, but it did, eventually. Oh the other reason not to use stainless steel pot is that when it changes colour it burns the sides of the pot. (and i can’t get that off either).

Also, what is a silpat? And where do i get one? I used baking paper on the top of a cutting board and i’m hoping it’s not going to stick to it, but something tells me it just might…

I’m waiting for Yasu’s verdict tonight when he gets home. Let you know what happens. :)

Kelly– Sorry if you’re frustated by my slow reply time, but I’ve got a house full of houseguests due to the holiday here in the US and I’m also extremely pregnant (everything is taking me WAY longer these days!). This is the first chance I’ve had to sit down and write a reply. To answer your question, a silpat is a reusable silicone baking mat. I provided a link within the post to one place to buy it here in the US (amazon.com). I would try checking out any baking supply source that you have access to. The recipe also explains that you can use a foil-lined baking sheet I’ve never tried using baking paper).

I’m glad you enjoyed the toffee!

You can also always email me (my email is provided on the left sidebar) with any questions.

Megan– The toffee will definitely keep a week, but after that I’m not sure because it never lasts very long in my house! The first thing to go will be the chocolate as it will begin to look a bit spotty. Sorry I don’t have a better answer for you!

Fuji Mama, i realised that after i posted and re-read some entries!! Sorry about that… :) I forgot it’s thanksgiving…we don’t have it in oz, so i didn’t realise.

My apologies. And i know what you mean about it not lasting long! Mine has gone already thanks to hubby scoffing it down. I’m thinking of making some and putting them in celophane and giving them to a few neighbours over christmas. I love how the toffee is not too hard, it’s great for my mum also who has false teeth.

That looks delicious…. love love love homemade toffee! A couple of tips — the toffee recipe I use says to stop stirring after the butter is melted and everything is combined, and it seems to work fine; if you have a candy thermometer, go for 285 degrees; and if you don’t have a Silpat, nonstick aluminum foil (like “Release” foil) works well too. Yum!

Anonymous– Yes, I’ve seen toffee recipes like that too. I find with this particular recipe that you get a more even color if you keep stirring. Also, my recipe does specify that foil-wrapped baking sheet can also be used (I just happened to use my Silpat this time around)!

I just gained 5 pounds by reading your recipe and looking at the yummy photos! I have everything ready to make toffee, but I am scared….nervous….read somewhere to make it on a dry (not humid) day. Any advice?

Frieda– My advice? Just dive in! Seriously I’ve made this recipe a million times and the only problems I’ve ever had were caused by me not paying attention and letting the toffee get to dark before pulling it off of the heat! I love this recipe because you truly don’t need to use a candy thermometer to get perfect results (unlike lots of other candy recipes I make). Just give yourself a bit of uninterrupted time and go for it. The hardest part is making the toffee, the rest (putting the chocolate and nuts on) is a piece of cake!

Oh, oh…two things I love. Homemade toffee and Enstrom's. Enstrom's is a Denver institution; used to be one store in Cherry Creek area and it was a dedicated trip to get there and buy packages for the holidays. Then I tried making my own several years ago and have found it easy and just as good. I love this recipe since I have whole almonds and none that are blanched so will be trying this today!
I had a friend here yesterday to spend the day baking with me and she was making toffee. She insisted in relying on a candy thermometer she had brought with her. First batch was too dark, 2nd one totally burned that she pitched, so with the third try, I tried to get her to adjust based on color but no, pretty much ruined that, too. Even her son who she thought would eat anything sweet noticed a weird taste (burned will do that). Listen to Fuji Mama, the color is key…warm golden brown, get it out of the pan!

All I can say is that initially I used another recipe that was of good looks and poor taste. I had to contain myself from eating this wonderful fat calorie recipe.but so what you only live once! The butter really makes a difference! And the looks won't prevent you from trying that first piece that gets you hooked. I thank you so much for providing the pictures to assist along with the process.

I tried making the recipe but couldn’t get past burned butter. The butter never turned gooey – it just went straight to burned in about 5 minutes and the butter separated. Any idea what I did wrong? I used a stainless steel pot (didn’t have a heavier pot) over high heat stirred constantly.

Julie– When you say your butter never turned gooey, are you referring to the butter/sugar/vanilla salt mixture? If that mixture is going straight to burned, then your pot isn’t heavy enough and your mixture is cooking too quickly. The mixture should slowly start to thicken and then change color. You have to watch carefully at the end because the color change will happen quite rapidly. You might try cooking your mixture over medium heat.

This recipe looks so wonderful, I can’t wait to try it! I was sent here by @VinoLuci on Twitter. @Chef_Jay posted on Twitter that tomorrow is National Toffee Day and when I asked for a great toffee recipe, @VinoLuci gave your link. I’m so glad she did : ).

This toffee is awesome, way better than any store bought candy bar. Fuji Mama, you are becoming my culinary beacon, getting me through these stressful college days with delicious meals and amazing desserts :)

As per Josie’s (DayDreamerDesserts) recommendation…I came running to get this recipe. Mom will forgive me for anything after I make her a batch of these.
Fantastic ingredient blend. And thanks for all the great instruction.
Flavourful wishes, Claudia

Tried to make this twice tonight (one double batch like in the pictures and a single batch) and the butter separated out from the sugar so it turned into this kind of clumpy watery mess. the first batch i kep stirring and poured some of the separated butter off of the mixure and it turned out ok, but the second batch was just a mess.

Hi Katelinn. I’m just someone who was lucky to find this recipe in a Raley’s Mag and I’ve made it many times so I wanted to try and help. I watch the way its cooking and what you’ve described does remind me of the beginning stages of the toffee. Just keep going, stirring on high (at all times) and you will see the consistency start to change. Remember to start your cooking time once your butter is melted. Or just look at the pictures and when you get that darker brown color, it is ready to be poured. Are you using a gas or electric stove? Maybe that makes a difference I’m not sure. So make sure your cooking on High, keep stirring, and Good Luck :)